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Inside Kendall

Not Your Mama’s Pecan Pie: Kendall Students Reinvent Classic American Cuisine in the Kendall Cup

11/19/2015
IMG_0277kendall cup 2The United States has often been described as a “melting pot” of cultures.  This description is certainly applicable, considering that in a city like Chicago it is common... Read More

Recipe: Tradition Meets Reinvention for Cooking this Fall with Pasta Alla Chitarra and Rabbit in the Tuscan Style

11/13/2015
For generations, food has been the center of many family and community celebrations.  Often, traditions are passed down through families and the resulting recipes come to represent both heritage and history. The Culinary Arts Program at Kendall College teaches a... Read More

Meet Our 2015 Scholarship Recipients

10/01/2015
It becomes clear very quickly that a deep passion for their current or future professions ties the three 2015 Presidential and Dean’s Scholarships recipients together. Read on to learn how they plan to put their degrees into action after graduation. Empowering... Read More

The True Cost of Culinary Competition

08/27/2015
Over the last few years the culinary industry has become more widely known for its unique and challenging competitions, thanks to a handful of popular television shows, such as “Chopped,” “MasterChef,” and “Food Network Star,” to name a few.  In... Read More

Universal Science of Food: Insights from Chef Manjit Gill

08/05/2015
As the corporate chef for ITC Hotels and president of the Indian Federation of Culinary Associations, Chef Manjit Gill is more than a culinary expert; he is an advocate for cross-cultural collaboration and better understanding the philosophy of food and... Read More

Food Trends: Go Meatless

06/08/2015

7 Tips to Go Meatless

The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) reports that if planned correctly, a vegetarian diet can be a lifelong, healthy and satisfying diet. Here are seven tips from Kendall College’s Read More

From the Kitchens at Kendall College: Black Bean & Oat Burgers

06/03/2015

Black Bean & Oat Burgers with Chile-Lime Mayo

It’s pretty common to find black beans in vegetarian burgers. Uncommon, however, is using oats as a binder, and doing so elevates this burger to complete-protein status.... Read More

From the Kitchens at Kendall College: Grilled Salmon and Meatball Sandwiches

05/04/2015

Grilled Salmon Sandwich with Black Olive Aioli

Serves: 5 Ingredients: 5 5 oz. skinless salmon fillets 1/4 teaspoon salt 1 teaspoon paprika 1/2 teaspoon ground black pepper 3 1/2 teaspoons lemon juice 4 teaspoons extra virgin olive oil 1/2 cup mayonnaise 1 large garlic clove or 2 small ones 1/4 cup... Read More

From the Kitchens at Kendall College: Maple-Caramelized Brussels Sprouts Recipe

02/27/2015
Maple-Caramelized Brussels Sprouts with Whole-Grain Mustard Brussels sprouts are not only my favorite vegetable, they are relatively inexpensive, especially late in the fall when they are the sweetest. This recipe combines a number of different flavors to yield a surprisingly delicious... Read More

Can You Taste a Culinary Career?

11/24/2014 kendall-culinary-careers-thumbnail
Hungry for a career in the culinary arts? Sure, becoming a chef at a five-star restaurant is definitely a dream job, and the restaurant industry provides jobs for 13 million people (a number that increased by 2.8% in 2014).... Read More
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